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1 1/2 cup White Rice, rinsed well (we used Kokuho Rose)
1 Cucumber, sliced thinly
1 Tbsp. Cooking oil
1 bunch Broccoli, trimmed and cut into florets
1 large Sweet Potatoe, peeled and cut into very thin strips
2 Scallions, trimmed and chopped
2 Tbsp. Mizuna or Arugula, chopped
3 Tbsp. Togarashi
Oil for frying
Pepper to taste
Salt to taste
In a medium sized sauce pan with a tight fitting lid, combine the rice and 2 cups of water and let sit for 15 minutes. Bring to a boil over high flame, then reduce the flame to low, cover and let simmer for 18-20 minutes, or until the water is absorbed. Remove the rice from the heat and allow to sit covered for an additional 10 minutes.
Meanwhile, in a small frying pan, heat an inch of oil over a high flame until hot. Reduce the heat to medium and add the sweet potatoes, stirring gently. Continue to fry until they are cooked through and crispy, about 10 minutes.
While the potatoes are frying, heat the 1 Tbsp. oil in a large sauté pan over high flame until hot. Add the broccoli, stirring occasionally, until slightly browned and completely tender, about 8 minutes.
Sprinkle 2 Tbsp. togarashi and a pinch of salt over the rice and stir to combine. Divide among 2 bowls and top evenly with the cucumber, broccoli, sweet potatoes, scallions and mizuna. Season each with the remaining togarashi and a pinch of salt and pepper to taste.
